Avocado Toast with Scrambled Eggs and Chili

Toast the bread slices until golden and crisp, about 3-4 minutes depending on your toaster setting.

Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash with a fork until mostly smooth with some chunks remaining.

Stir the lemon juice, salt, and pepper into the mashed avocado until combined. Set aside.

Crack the eggs into a bowl, add the milk, a pinch of salt, and pepper. Whisk until the yolks and whites are fully combined with no streaks.

Heat the butter in a non-stick pan over medium-low heat until melted and foaming but not browning.

Pour in the egg mixture. Let sit for 10 seconds, then gently stir with a spatula, pushing from the edges to the center. Continue stirring every 10-15 seconds until the eggs form soft, creamy curds and look slightly wet, about 2-3 minutes total. Remove from heat immediately.

Spread half the avocado mixture on each slice of toast. Top with the scrambled eggs, dividing evenly.

Sprinkle with chili flakes and cilantro if using. Serve immediately while the eggs are still warm.